Send us a textIn this episode, I explore the often-overlooked world of specialty decaf coffee and why it deserves more attention from coffee enthusiasts. I start by brewing and tasting a decaf coffee I roasted four to five days ago, comparing it through both cone-shaped and flat-bed filters to understand how this misunderstood category of coffee performs. I share my honest thoughts about the lingering stigma around decaffeinated coffee—how most people's early experiences with terrible decaf have turned them away forever—and why that's a shame when modern specialty decaf can be genuinely delicious.Throughout the episode, I reflect on my own journey from being a caffeine-chasing coffee drinker to someone who values flavor above all else. I discuss the subtle hints of processing that remain in decaf, compare it to other highly processed coffees like anaerobics, and question why so few people actually purchase decaf even when it tastes good. I also reveal my decision about whether to keep offering decaf on my website and challenge listeners to reconsider their relationship with decaffeinated coffee. By listening to this episode, you'll gain a roaster's perspective on the commercial realities of specialty decaf and learn why flavor-focused coffee drinkers might be missing out on a whole category of coffee that's better than alternative beverages like mushroom coffee. You'll also discover what to actually expect from quality decaf and whether the taste versus caffeine debate matters as much as we think it does.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans
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Why You Need Multiple Coffee Grinders
Send us a textI've been experimenting with my ZP6 grinder, also known as the Clarity King, for the past few weeks, and I've come to a fascinating realization that I need to share with you. In this episode, I challenge the common "this grinder versus that grinder" mentality that dominates coffee conversations. I explain why I've been rotating between my ZP6, K6, K2, and Fellow Ode grinders, and what this experience has taught me about how different grinders reveal different aspects of the same coffee.I walk you through my conclusion that it's not about finding the one perfect grinder, but rather understanding that different grinders are tools for different applications. Some grinders, like the ZP6, separate and layer flavors in ways that can make even boring coffees interesting, while others provide a more uniform extraction that might be perfect for certain roasts. I also address the frustration many of us feel when we can't taste the tasting notes on a coffee bag, and why having multiple grinders might be the key to unlocking what roasters are actually experiencing. By listening to this episode, you'll learn why investing in two or three different grinders—rather than searching for the single "best" one—might transform your entire coffee experience and help you appreciate the complexity that's already in your cup.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans
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Why Gesha Smells Better Than It Tastes
Send us a textIn this episode, I dive deep into the world of Gesha coffee—one of the most expensive and hyped coffee varietals in specialty coffee. I'm drinking a Nicaragua Gesha that's almost four weeks off roast, and I'm getting real about what I actually experience versus what the marketing promises. I talk about how Gesha has this incredible aroma—floral, fruity, and so intense that you almost forget what you're drinking—but when it comes to the actual taste, it often falls flat for me. I explore why we pay two to three times more for these coffees and whether they're actually worth it, comparing Gesha to saffron in terms of difficulty to grow and the marketing mystique surrounding both.Throughout this episode, you'll learn about the honest realities of drinking expensive specialty coffee, how to think critically about coffee marketing and hype, and why it's perfectly okay if your palate doesn't align with what "experts" tell you should taste amazing. I also discuss different roasting profiles I plan to try with this Gesha and how processing, altitude, and varietal all play into what ends up in your cup. Whether you're a coffee enthusiast wondering if Gesha is worth the investment or someone who wants to understand the psychology behind premium coffee, this episode will give you a candid perspective you won't find in typical coffee reviews.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans
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Do I Still Hate Natural Process Coffee?
Send us a textIn this episode, I dive deep into my complicated relationship with natural process coffees. I used to love them—they were punchy, bold, and right in your face with flavor. But somewhere along my coffee journey, that changed. Now I find myself gravitating toward washed coffees and sweeter Brazilian naturals, avoiding the fruit bombs that once excited me. I wonder if my palate has matured, if I'm just getting older, or if I'm chasing something elusive from my past. I talk about preparing to taste a natural coffee again after a long time away, questioning whether it will reignite that old passion or confirm what I've suspected: that I've outgrown them.Listeners will learn how to critically evaluate their own coffee preferences and understand why their tastes evolve over time. I encourage you to ask yourself the difficult questions: Why do you like what you like? What turns you off about certain coffees? Is it the processing method, the roast level, or something deeper? By the end of this episode, you'll have a framework for examining your own coffee journey with honesty and curiosity, helping you discover what truly satisfies your palate right now, not what you think you should like.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans
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Can All Coffee Have Sweetness?
Send us a textIn this episode, I dive deep into a question that has been on my mind: can every coffee have sweetness? As I sit here drinking a natural process medium roast called Fruit Bomb, I explore the complexities of chasing balance in coffee brewing. I discuss why sweetness matters so much to me, how it balances acidity, and share my personal journey of discovering sweetness in coffee about four to five years ago. I talk about my brewing approach for this particular coffee—using a 1:12 ratio at 190 degrees Fahrenheit—and my ongoing struggle to coax more sweetness out of a cup that seems determined to showcase its bright, tropical acidity instead.But this episode is about more than just brewing techniques. I reflect on the philosophical side of coffee appreciation: the tension between chasing perfection and accepting what's in the cup. I share my realization that not every coffee will deliver that sweet, balanced profile I crave, and explore whether that's actually okay. By listening to this episode, you'll gain insight into how an experienced coffee enthusiast thinks through tasting, brewing adjustments, and the mindset shift required to truly appreciate each coffee for its unique characteristics rather than forcing it to be something it's not.Support the showFor good tasty coffee, check us out at: everydaybeans.comFor tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans
Acerca de Everyday Beans Podcast - Mostly About Coffee and Other Stuff
It's about coffee, food, life and what other randomness I feel that'll be helpful to the common coffee drinker or to anyone who likes to be entertained by a stranger, briefly.
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